Banana Foster Banana Bread

Do you end of with a bunch of brown banana's like we do? I feel as though we eat them but then there is one or two at the end of the week that did not make it. Well, when you have brown bananas you make Banana Bread!
My family loves banana bread. I was searching for a different recipe and came across this. Oh my, YUMMY!!!! This could be dessert!
I made just a banana bread loaf for my kids and this recipe for the grown up's. You could use any banana bread recipe ( i am not including my recipe) then add the streusel topping and rum glaze. It is truly about the streusel topping and rum glaze! I ended up putting my banana bread in an 8x8 pan since my loaf pan was baking in the oven for the kids banana bread.
My picture does not give this tasty treat justice!




For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

For the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rum

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.

3. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.

4. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.

5. Cool the cake on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf. Spoon about ¼ cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.

Source: Browned Eyed Baker

Sweet and Sour Pork

I found this recipe for a lighter and healthier version of sweet and sour pork. It was a quick, easy weeknight meal l that I will make again! The whole family loved it.
I did not use as much sugar and added some red pepper flakes to the sauce. Someone in my house added some Siracha sauce to his dish.
The dish was so yummy that I forgot to take a picture. The picture below was taken from food network.

1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
Directions
Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.

Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.

Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.




Source: Food Network

Zuppa Toscana

I came across this recipe a few weeks ago. It is a spin off of a chain restaurants soup. I have not been to this restaurant since college but enjoyed it back then cheap and big portions! I also liked this soup and it is very close to tasting like the restaurants.
I used turkey sausage in place of the regular sausage. I used 1/3 cup cream and 3/4 cup milk to cut the fat.
I enjoyed the kale in the soup - it brought out a great flavor and texture.
Easy weekend night meal I served it with a side salad.



Zuppa Toscana

Ingredients:
1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Directions:
Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Source: Annie's Eats

Great first grade news!

I received this email from Mira's teacher last week! It was so exciting for us to hear how much she has progressed in a month and half! Way to go MJB!
We are so lucky to have such a wonderful teacher for her this year!

Susie,

Quick note: I just did a reading assessment with Mira and WOW!!! She did amazing. She was reading a level J, which is end of year goal! I'm sending home a level J take home book today. It's four levels above what she had, but I think she'll do great. Let me know how it goes! You should be so proud of Mira!!!!

Libby Huettl
1st Grade Teacher
Somerset Elementary School
libby.huettl@isd197.org

Ginger Steak Salad

We love to eat salads. Most of the time I serve a salad with our meal more in the summer with all the fresh veggies! Oh and Ron loves a good salad - he is not afraid to admit that!
Well, it's finally starting to get warmer in these parts which means put away those stews, soups let's bring on the salad!
I was craving a yummy salad as our main course. I am across this and it was tasty! I used a mixed salad and spinach. Next time I make this I am going to sauteed red pepper and onion to add to the salad.

MARINADE INGREDIENTS:
2 Tablespoons Soy Sauce
1 Tablespoon Sherry
2 cloves Garlic, Minced
2 teaspoons Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak
2 Tablespoons Olive Oil
_____
FOR SALAD DRESSING:
2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
2 Tablespoons White Sugar
1 Tablespoon Lime Juice
2 cloves Garlic, Finely Diced
1 Tablespoon Fresh Ginger, Minced
½ whole Jalapeno, Seeded And Diced
_____
SALAD INGREDIENTS:
2 whole Green Onions
8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
Preparation Instructions
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients and slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes.

Source: Pioneer Woman

Chicken Tequila Burgers

I made these last week and they were a hit! I'm actually adding them to our menu this week again!!I am just craving the yummy flavors this burger had! They were so easy to make! I served them with fries, apples and carrots - quick easy week night meal!
I made a few changes to the recipe. I did NOT grind my own chicken thighs -really! I bought ground turkey( which is all we really eat) instead of chicken. I did not have any tequila in the house but had vodka. I replaced the tequila with vodka.

Ingredients:
2 cloves garlic, chopped
½-1 jalapeno pepper, seeded and chopped
2 chicken breasts (about 1 lb. total)
3-4 tbsp. cilantro
Zest of ½ a lime
1 oz. tequila
Dash of soy sauce
Kosher salt and ground black pepper
½ cup panko bread crumbs

For serving:
Burger buns
Sautéed bell pepper and onion
Lettuce

Directions:
Preheat the broiler. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeno, chicken breasts, cilantro and lime zest in the bowl of a food processor. Pulse several times until the chicken is uniformly ground. Mix in the tequila, soy sauce, salt and pepper to taste, and panko. Pulse a few more times until the ingredients are well blended.

Form the mixture into 4-5 patties and place them on the prepared baking sheet. Broil the burgers for about 12-15 minutes, flipping halfway through cooking to brown both sides. Check for doneness before serving. Serve on buns with sautéed bell pepper and onion, and lettuce as desired.

Source: Annie's Eats




Not sure what this face was about!

Mismatch day - hmm.. no!

Mornings are not easy at our house, I'm sure they are not easy at your house either. I get up fairly early, get ready, then get up the little lady get her ready, wake up Tyler he starts getting ready. I basically drive between 2 schools about 4 times ( going and coming back home) in the morning before I even actually drive to work. So I must have my coffee.
Well add in a little whining, I don't like this outfit there is nothing to eat...
The little lady every once in a while has a difficult time with pants particiulary jeans. They feel too hard, they feel weird, i don't like these!! Seriously because it's 7:35 and your school starts at 7:45!!!
The other day was one of those days. I did not have the patience to deal so I told her to figure it out and put something on.
Well this is how she went to school and no it was not wacky day!

Creamy Taco Mac

I made this last week and really liked it. The downside no one else liked it! It was easy to prepare and tasted like yummy comfort food. I will make it again just for myself I guess the rest of the fam will have to eat P and J's!

Ingredients:
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Adapted from Annie's Eats